Ingredients
4 skinned, boned chicken breasts, total weight 20 oz
2 second spray of olive oil
1 clove garlic, crushed
Salt and black pepper
1/2 tbsp honey
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
To garnish: fresh flat-leaved parsley
Preparation
Heat the grill to medium. Place the chicken breasts between two sheets of cling film and beat them with a rolling pin to an even thickness. Spray them with olive oil and place in a wide flameproof dish or pan. 2. Sprinkle the chicken with the garlic, season lightly with salt and black pepper then drizzle with the honey and lemon juice. 3. Place the chicken under the grill and cook for 5-6 minutes until golden, then spoon the balsamic vinegar over. Turn the breasts over, baste with the pan juices and continue grilling for 5-6 minutes until the chicken juices run clear when the breasts are pierced with a knife. 4. Serve the chicken breasts, spoon the pan juices over them and garnish with parsley.
